Rice Salad with Green Vegetables

 Rice Salad with Green Vegetables

For 4 persons    Prep time: 40mins.  Cooking time: 30 mins

Ingredients:

• 3 courgettes or zucchini
• 250 g  green asparagus
• 250 g green beans
• 150 g fresh peas
• 1 lemon (juice)
• a few stalks of celery
• 200 g of semi brown rice
• olive oil
• salt and pepper

Procedure:

1. Cook the rice in boiling water following the time indicated in the package. Steam the asparagus for 10 minutes. Cut them into pieces after cooking.
2. Shell the peas and stem-off the beans. Steam them for about 10 minutes. You can also blanch them, then brown them in a little olive oil by frying them. Just after cooking, sprinkler the peas and beans with a very cold water to bring them down in temperature. Do the same with the rice.
3. Slice the celery, cut the courgettes into slices and and fry them in a little oil for 10 to 20 minutes depending on the desired crunch.
4. Mix the cooked and cooled rice with the peas, green beans, asparagus pieces, zucchini. Divide among 4 plates. Add the celery stalk.
5. Mix the olive oil and lemon juice. Salt and pepper. Spread its sauce over the salads.

Note: Lemon is excellent especially for the liver, since it helps regulate the acidity. To benefit even more, use an organic or untreated lemon and zest it in the salad.